Ingredients
Method
Make the panna cotta
- In a very small saucepan, sprinkle the gelatin over the water and let it sit undisturbed for about 1 minute to soften. Heat on low heat, stirring often, until gelatin is dissolved. It should be a thickish opaque mixture. If the gelatin is clumping up, add a tiny bit more water. Set aside.
- Place the sugar in a large saucepan and, using your fingers, rub the lemon zest into the sugar. This helps to release the flavorful oils in the zest. Add the heavy cream and half and half and bring to a boil over medium high heat, stirring frequently. Remove the pan from the heat and stir in the vanilla extract and salt. Run the mixture through a strainer and then divide it among six round ramekins, filling almost to the top. (you may have more or less than 6 depending on the size of your ramekins). Cover each with cling wrap and chill in the fridge for 4 hours.
While it chills, make the compote
- I recommend serving the compote warm on the chilled panna cotta, so make sure to make this towards towards the end of your chill time.
- In a small bowl, whisk together the cornstarch and lemon juice with a fork until cornstarch has dissolved.
- In a medium saucepan, combine the frozen raspberries, sugar, and cornstarch mixture over medium heat. Stir occasionally and the raspberries will soften. Let the mixture come to a slow boil for about three minutes, stirring occasionally. It should thicken some during this time. Remove from the heat and add the vanilla and salt.
- Remove the panna cotta's from the fridge. Carefully run a small spatula around the sides and underneath the panna cotta and invert the ramekin onto a small serving plate. Serve with a spoonful of the compote (warm or cold) and a sprinkle of crushed graham cookies.
- Panna cotta stays fresh covered with plastic wrap in the ramekin for up to 3 days.